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Borsh, Borsch, or Borshch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8317
Energy (kCal)288.256
Carbohydrates (g)14.944
Total fats (g)25.6269
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shred the beets and carrots. | 2. Dice the onion. | 3. Cube potato | 4. Heat oil in a large stir-fry pan. | 5. Add beets, carrots and onions. | 6. After 5-10 minutes add potato. | 7. Cook until veggies are done (sort of soft). | 8. In the meantime boil 10 cups of water in large pan. | 9. Add 10 chicken bouillon cubes and dissolve (can be beef bouillon also). | 10. Add the veggies (If using cabbage add shredded cabbage now as well). | 11. Add fresh dill, fresh parsley, salt, seasoned and pepper. | 12. Bring to a boil reduce heat and cover. | 13. The longer you cook the soup the stronger the flavor I normally put it on low-med and simmer for about 1 ½ to 2 hours. | 14. Check throughout to add spices. | 15. Serve cold or warm with sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red beet 1 bunch - - - -
    carrot 2 -3 0.0 0.0 0.0 0.0
    onion 1 64.0 14.944 1.76 0.16
    potato 1 - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    chicken bouillon cube 10 - - - -
    green cabbage 1 - - - -
    parsley - - - -
    dill - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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